A while ago during one of my monthly visits to the bookstore to browse the cookbooks that I was told not to buy, I came across Savory Baking. This 168 page book from one of America’s top pastry chefs, Mary Cech is filled with recipes that focus entirely on savory baking.
The book has a clean, crisp layout and while you do need to have some knowledge of “baking/Cooking” Cech takes the time to explain how to bake successfully and her writing is easy and friendly giving you the necessary push to try her recipes even if they seem a bit complicated.
What really made me buy this book was the unique way she pairs the usual baking recipes like eclairs, tarts even shortbread with the savory ingredients. Enticing a baker/cook like me to dive in and try them out. And let me tell you I have already done 3 of the 75 mouth-watering recipes and so far, all of them have been a major hit around these parts.
One of the ones that truly blew everyone away was the Onion, Fennel and Orange Upside-Down Shortcake. This shortcake topped with caramelized onions, roasted red peppers cooked in an amazing reduction of dry sherry and balsamic vinegar is a delight. And the shortcake infused with orange zest is a combination that may sound a bit odd at first – until you take the first bite and realized that being daring and bold in the kitchen is what cooking is all about.